BROKEN SPAGHETTI RISOTTO
This pasta dish is not really risotto; it only refers to the similar technique used in that famous Italian dish. Like the grains of Arborio rice, pieces of broken pasta are tossed in hot butter or oil before the liquid is added, but here we're going even further, and toasting it to a gorgeous nut-brown. This gives the dish its signature look, as well as adds a subtle nutty flavor.
Provided by Chef John
Categories Side Dish
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
- Stir garlic into spaghetti pieces and cook for 30 seconds.
- Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
- Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.
- Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 86.3 g, Cholesterol 8.9 mg, Fat 10.5 g, Fiber 3.9 g, Protein 17.8 g, SaturatedFat 2.1 g, Sodium 2120.6 mg, Sugar 4.1 g
BROKEN LASAGNA PASTA
Super quick and easy! This was yummy and not overly sauced. Fresh and light with colorful vegetables and shrimp. Love the combo of pesto and shrimp. Serve with a green salad and crusty bread.
Provided by Pam Lolley
Categories Pasta and Noodles Pasta by Shape Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.
- Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.
Nutrition Facts : Calories 778.9 calories, Carbohydrate 75.3 g, Cholesterol 198.5 mg, Fat 33.7 g, Fiber 6.9 g, Protein 45.8 g, SaturatedFat 9.4 g, Sodium 1047.3 mg, Sugar 7.1 g
BROKEN NOODLES WITH TOMATO SAUCE AND RICOTTA
For the fastest pasta, cut to the chase: Cook pappardelle in the tomato sauce. Finish with ricotta and basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 5
Steps:
- In a large saucepan, bring sauce and 2 cups water to a boil; reduce to a simmer. Add noodles, and simmer, stirring frequently, until tender, 6 to 8 minutes. Season with salt. Serve with a dollop of ricotta, basil, and pepper.
Nutrition Facts : Calories 418 g, Fat 9 g, Fiber 6 g, Protein 16 g
BROKEN NOODLES RECIPE
Provided by á-170456
Number Of Ingredients 14
Steps:
- Sauté mushrooms in oil briefly, add the rest of the ingredients (except cheese) and bring to a boil. Put hot noodles (they look like spirals) in a bowl, sprinkle with mozzarella, pour the hot sauce over and sprinkle with parmesan cheese. This recipe yields ?? servings.
BROKEN LASAGNA WITH PARMESAN AND ALL THE PEAS
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Provided by Joe Sevier
Categories Spring Lasagna Pasta Pea Lemon Lemon Juice Parmesan Butter Pepper Quick & Easy Sugar Snap Pea Lunch Dinner Peanut Free Soy Free Tree Nut Free Vegetarian Kid-Friendly
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Break each noodle into 3 or 4 rough squares and add to a large pot of boiling generously salted water. (It's okay if a few smaller pieces break off in the process; add them to the pot too, along with any stray shards at the bottom of the box.) Cook, stirring occasionally and adding snow peas and shelled peas for the final 2 minutes, until al dente, 8-12 minutes. Drain pasta and peas, reserving 2 cups pasta cooking liquid.
- Meanwhile, combine lemon zest and juice, Parmesan, butter, and 1½ tsp. pepper in a large bowl. Add pasta, peas and 1 cup reserved pasta cooking liquid and toss, adding more pasta cooking liquid as needed if mixture looks dry, until Parmesan and butter are melted and noodles are well coated. Add sugar snap peas; toss again just to combine.
- Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.
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